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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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Apple pie without any apples? Sorcery.
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Nothing screams Thanksgiving more than a classic pecan pie.
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Toffee, banana slices, and whipped cream are piled into a digestive biscuit crust in this simple British banoffee pie with few ingredients.
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If you're looking for a long-term baking project, this black cake from Trinidad, with fruit soaked in alcohol for 2 weeks, will fit the bill.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
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This spicy, savory, and sweet seasoning blend is quick to make, and goes with just about everything. Use it to flavor your favorite recipe for a tasty change.
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Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin likes using the leftover croissants from Niemand Bakery.
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Toasted pecans add a delicious crunch to this pumpkin pie. Serve with whipped cream.